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INGREDIENTS

2 Cups Root Beer
2 Cups Ketchup
2 Shots (3 Ounces) Dark Rum
4 TBSP Molasses
4 TBSP Brown Sugar
4 TBSP Apple Cider Vinegar
2 Tsp BBQ Rub-a-dub (or the smokey rub of your choice)
1 Tsp Red Crushed Pepper
1/2 Tsp Cayenne Pepper
1/2 Tsp Sea or Kosher Salt

RECIPE

In a medium-large saucepan, combine all ingredients.

Turn the heat on medium and stir or whisk well until all ingredients are fully combined.

Continue to stir occasionally until just before sauce begins to boil. Reduce heat to low and continue to simmer uncovered for 2 hours. Be sure to continue stirring every 10-15 minutes.

When done, remove from heat for 15 minutes. Then serve, use to baste, or cover and refrigerate. Will last up to three weeks … but, probably not!

Prep Time = 10 minutes
Cook Time = 2 Hours
Makes 1.5 Quarts

Photo and recipe courtesy of Caveman Cooking

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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 Enjoy!

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This is awesome! The smokiness (is there such a word?) of the portobello mushrooms taste like meat!

Try this in your SmokinTex smoker.

Black Bean and Mesquite-Smoked Portobello Mushroom Sandwich

Keeping things simple this (hot & muggy) last week of school…

The portobello mushrooms were smoked with mesquite for 10 minutes, brushed with olive oil and tamari, grilled and sliced.

They were added on top of the black beans (onion, garlic, smoked paprika, garlic salt, black beans) which were pureed and placed in a hard roll with the inside bread scooped out.

On the right hand side is a mixture of pan-fried poblano chiles, onion, garlic, garlic salt, smoked paprika, pepper and Mexican oregano.

Not shown is the Daiya cheese that was sprinkled on top of the mushrooms and beans and put under the broiler for a minute to melt.

Posted by Tofu at Veganmenu.com

Photo courtesy of Tofu

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This recipe is from Chef Paul Petersen from Rick’s Chophouse in McKinney, Texas.
Chef Paul serves this Pineapple BBQ Sauce over smoked half chicken, with double mustard honey potato salad and pineapple pico de gallo.

Anybody’s mouth watering?

Do try this at home with your own smoked chicken from your SmokinTex smoker.

Pineapple BBQ Sauce 

1 Pineapple (diced)
1 Red Onion (diced)
1 C. Apple Cider Vinegar
1 C. Worcestershire
1 C. Chili Powder
3 C. Ketchup
2 C.. Tomato Juice
1 Tbs. Table Grind Black Pepper
1 oz. Cooking Oil
Salt to taste

In a sauce pot on medium high heat oil to slight smoke point.
Add onions and sauté until translucent.
Add pineapple and saute stirring for about a minute and a half.
Add chili powder and sauté 30 seconds.

Deglaze pan with vinegar and Worcestershire simmer for 2 minutes.
Add ketchup, tomatoe juice and black pepper simmer on low for 30 to 45 minutes.
Adjust seasoning with salt and cool.

Enjoy!

Adapted from McKinney Living Magazine

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Luke Clayton is a Hunting, Fishing and Outdoors writer located in Texas.

His latest article is Menu From The Wild a is great resouce for smokin game and Luke uses his trusty SmokinTex smoker.

He talks about smokin sausage, jerky, curing a ham, canning venison and so much more.

Be sure to check him out at catfishradio.com where you can find a lot of hunting and fishing info.

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Below is a recipe for 1/4 batch of BRITU (Best Ribs In The Universe). I use it all the time. I love it, wife loves it, friends & family love it!

Simple thing is to just cut back on the heat. If you like the flavor but not the heat, lower it or omit it. the white pepper is like an after-burner. It’s kick doesn’t hit ya immediately.

Feel free to omit anything. I don’t do heat that well & like this recipe a lot.

1/4 cup sugar
1/4 cup non-iodized table salt
1/8 cup brown sugar, dried
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon Accent (MSG)
1 teaspoon cayenne pepper
1 teaspoon black pepper, freshly ground
1 teaspoon granulated garlic powder
1 teaspoon onion powder

The BRITU is given courtesy of Mike Scrutchfirld. The entire process can be found here.

Good luck & let us know how it goes!

From our SmokinTex Forums.
See more BBQ Ribs recipes and tips here on our Forums.
Posted by Wheelz.

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Watch for special offers on our great SmokinTex products.

Join in the discussion and tell us and other smokin enthusiasts about your SmokinTex experience.

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Have you ever heard of gammon steak?

We haven’t either!

It seems it is very big in Britain and they usually boil it.

But, in doing a little research they look like something we could all smoke in our SmokinTex smokers.

In the SmokinTex Recipe section here is a rub that could be used with gammon steaks.

Apple wood or cherry wood would make great flavor.

All pork should reach an internal temp of 160°F-170°F.

Enjoy and tell us how you prepared gammon steaks!

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Photo courtesy of VideoJug.com.

We all love our SmokinTex smokers and want to keep them around for many years to come.

When not in use always cover your smoker to keep the effects of the sun and rain/snow/ice from damaging the unit.

SmokinTex.com has great heavy-duty all weather covers that fit each size smoker.

Order one to fit your smoker online here - it’s easy.

You can put corks in the top and bottom hole to keep debris and critters out.

But to keep your smoker in tip-top shape roll your smoker into your garage or shed.

Cleaning your SmokinTex smoker is pretty straight forward.

You can place the grills and the side rails in the dishwasher, or soak them in a pail with hot water and spic and span mix.

Clean the inside of the oven with any soft type cleanser and hot water.

But it really is not necessary.

Just wipe down the interior with a rag and hot water. 

The seasoning needs to remain for that great smoky flavor we all love and strive for.

The only area to be cautious is where the back meets the sides and top. This is not sealed and you do not wish to force any chemicals into that seam.

There is a thermo-coupler (temperature sensor/regulator) in the middle rear of the oven. You can spray this with a little Simple Green and then again rinse well with hot water and a rag. 

Everybody enjoy your SmokinTex smoker!

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Doesn’t that brisket look awesome?!!

Luckily, you can smoke up some awesome hickory smoked brisket ourselves in your SmokinTex Smoker.

Here is a great refresher on how-to-smoke and prepare a brisket.

What Is Brisket?  

Brisket is a beef cut taken from the breast section beneath the first five ribs, behind the fore shank. Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues to achieve tenderness. In Texas, the whole brisket is known as “Texas BBQ.”  In other parts of the country, the long piece is cut in half for marketing. You’ll find it sold as a flat cut or a point cut. The flat cut is leaner, but the point cut has more flavor due to a bit of extra fat (called the deckle). Where BBQ isn’t a big thing, like the North East, they use brisket for things like corned beef and pastrami.

When picking out a brisket, you will want to choose a “Packer Trimmed Beef Brisket.” Your butcher will know. Pick one between 10 & 12 pounds.  The fat protects and flavors the meat during the long slow smoking /cooking process. It also prevents the meat from drying out while the tenderizing process of breaking down the collagen in the connective muscle tissues inside is taking place.

An 11 pound brisket will net you approximately  6-7 pounds of useable meat. If you’re planning a BBQ or dinner party, plan on using 1/3 lb. of smoked brisket per person. That is if you’re only serving brisket. If you’re also serving, say ribs and/or sausage, you would cut back to 1/4 lb of brisket per person.

Now it’s smoking time. Load your wood box with 3 pieces of your favorite hardwood.  If you want a smoke ring on your brisket, add a few lumps of charcoal to your wood box. The nitrates in the charcoal will give you the ring. Now you’re going to say, “They don’t put charcoal in an offset BBQ pit.” You’re right, except after the first few hours of smoking in a pit, the wood becomes charcoal and thus the smoke ring.

Now that you have smoke-cooked the briskets for 12 hours at 200º using no more than 8 ounces of your favorite hardwood not soaked in water, it’s time to clean and serve or freeze.

A good test to see if it’s done is to press your finger into the fattiest part of the meat.  If it is soft and your finger doesn’t have a problem penetrating, it’s ready!  After the brisket has cooled down a little, it’s time to clean it.

Some people up in Oklahoma we hear eat the whole brisket - fat and all.     

In Texas most of the BBQ joints clean the brisket of all the fat. The brisket is in two pieces separated by a layer of fat. Lay the meat down  fat side up. Position your index finger on the flat part of the brisket, now move your finger under the fat layer and towards the back of the brisket. You will be able to feel where the two pieces are joined and in fact you will be able to separate the two with your hand part of the way. Then you will need a good knife to finish the job. If you look along the side of the brisket, you will see where the two are  joined. After the deckle is separated from the flat part, clean both of fat by pulling it off with the knife blade. ( both sides of the deckle)

After they’re cleaned, put them back together the same way they came off and wrap in restaurant quality plastic film or vacuum-pack. Now you’re ready to serve or freeze. Keep warm, 150°F, if you’re going to serve it.

You can find other helpful information from our SmokinTex Forums and Manuals.

Delicious brisket image courtesy of The Travel Channel.

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